There was a dinner out recently in NYC where I ordered the drink special, egg nog made with pecan bourbon whiskey. They were out of the drink so I ordered the pecan whiskey straight. It was so delicious, The very next day I went out and bought a bottle.
Then of course I was thinking of all the baking recipes I could embellish with it. Meringues came to mind.
Adding liquid to meringue batter is probably not the best idea. However, the two tablespoons of pecan whisky I added to the batter worked. The meringues came out crunchy on the outside and perfectly chewy in the center.
The taste? Definitely pecan with a hint of whisky. From now boozing up more of my meringue recipes is the way to go.
- 1/2 cup egg whites
- 1/4 teaspoon cream of tarter
- 1/4 teaspoon salt
- 1 cup granulated white sugar
- 2 tablespoons pecan bourbon whiskey
- 1/4 cup crushed ray pecans
- Preheat the oven to 225 degrees F.
- Line two baking sheets with parchment paper.
- Whip the egg whites until foamy.
- Add cream of tarter and salt.
- When the whites stat to form soft peaks, gradually pour in the sugar a little at a time.
- Add the pecan whiskey.
- When the mixture holds stiff peaks, it’s done.
- Load the meringue into a pastry bag and pipe onto the baking sheets. I used a large star tip.
- Sprinkle the chopped raw pecans over the top of the unbaked meringues.
- Bake for 45 minutes -1 hour or until the meringues can be cleanly separated from the baking sheets.
- Remove from oven and let cool completely.